How to Make Sourdough Zucchini Bread

This is such an easy loaf of sourdough zucchini bread, wonderful and delectable for all occasions. A very healthy addition to your recipe book. This recipe has come from my grandmother, but, I have made it my own by adding in sourdough discard.

I always have to throw in sourdough wherever I can, it’s my obsession. You just have to find a use for that sourdough starter discard, I would much rather eat it than waste that liquid gold. However, you can definitely use an active starter, I’ve found it’s convenient to use up my discard.

If you don’t have a sourdough starter, don’t worry! I’ve added a variation in this post that you can make it without sourdough. So, read on to see how you can make your very own sweet and savory loaves.

Why make sourdough zucchini bread?

Sourdough and zucchini are so beneficial for your health separately and together. With this recipe, you’ve mixed both wonderful things together. So, Zucchini alone is packed with so many different vitamins, antioxidants, and minerals that are so important for your health. Also, they are filled with fiber and a low count of calories. Additionally, it benefits your digestion issues as well.

Additionally, Sourdough also contains a variety of nutrients and vitamins, it has moderate amounts of iron, zinc, potassium, calcium, vitamin E, etc. It is also high of fiber, healthy proteins and carbs, and nutrients. Also, it contains lower amounts of gluten and richer in nutrients that are generally easier to digest than regular bread.

Plus, it’s delicious and easy to make. Also, the bread is same day so no waiting overnight or waiting for it to rise.

It’s also a plus if you have any zucchini lying around the house in abundance that you have to use, especially if you’re running out of recipes. I love using fresh and organic zucchini, straight from the garden or the farmers market!

Things you’ll need:

• 2 9×5 loaf pans
• Non-stick spray or oil
• Large mixing bowl
• Wooden spoon
• Toothpick
• 1/2 cup olive oil or avocado oil
• 3/4 cup sourdough discard
• 3 eggs
• 2 cups sugar
• 2 cups raw grated zucchini
• 2 tsp vanilla
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 3 tsp cinnamon
• 1 cup walnuts

How to make the sourdough zucchini bread:

So, when you’re mixing your ingredients, you want a large mixing bowl and a spoon. Also, I like using wooden spoons because they seem to just make recipes even better, it could just me me though (ha!).

Starting off, preheat your oven to 325 and prepare your 9×5 loaf pans. You can oil them with olive oil or avocado oil, or, you can line with parchment paper. Although, I would just oil the pan.

Secondly, you will want to combine your discard, oil, eggs, sugar, grated zucchini, and vanilla. Do not beat the eggs, you want them how they come out of the shell. Then, you will want to stir it slowly. It is very important to not overmix the dough, you don’t want it to be flat and overmixed.

When grating your zucchini, you do not have to squeeze out the extra moisture from the zucchini.

Thirdly, add in flour, baking soda baking powder, salt, cinnamon and nuts. Continue to stir it slowly.

Once everything is incorporated well together, pour into your prepared loaf pans and place in the oven at 325 for 1 1/2 hours.

If your loaves are not completely baked through with the toothpick (I used a fork) test, place back in oven for 5-10 minutes, check it occasionally.

Once finished, let loaves cool for one hour.

When they’re cool, they’re ready to serve and enjoy.

Side notes:

If you don’t want two loaves of sourdough zucchini bread, you can split the recipe and only make one. It is always thoughtful to make two and give one away though, I usually do that for family.

You can oil down the pans or use parchment paper.

If you’re using a stand mixer for this recipe, use the lowest setting to incorporate all the ingredients at a low speed.

It is important to let your loaf cool for an hour or so. If you try to take it out of the pan, it may fall apart. I know it may be tempting to dig right on in with your home smelling amazing, but, patience is a virtue!

VARIATIONS TO ADD:

You can add walnuts, pecans, chocolate chips, coconut or even sliced almonds.

FAQ:

Can I use a stand mixer for this recipe?

You definitely can use a stand mixer for this, just be sure you use a low mix setting. You don’t want to over mix the dough and you want to do it slowly.

Do I need to squeeze out the excess moisture when grating the zucchini?

Nope! The excess moisture works great in this recipe to make it so smooth and moist. Although, some recipes do call for the moisture to be squeezed out. This one doesn’t!

My bread is too mushy in the middle, my toothpick isn’t coming out clean.. now what?

If your toothpick isn’t coming out clean, that means your bread isn’t cooked all the way through yet. Due to the high moisture in this recipe, it may take a little longer to bake. If it’s getting to brown on the outside, cover with tinfoil and bake for an additional 5 minutes or until done. Checking the inside occasionally.

No sourdough quick variation:

For those of you who do not have a sourdough starter, you can forgo the 3/4 cup of sourdough starter. Instead, you will add 3 cups of flour and 1 cup of your choice of oil. You will bake the same times and same temperature.

printable sourdough zucchini bread recipe:

Continue to Content

Yield: 2

Sourdough Zucchini Bread Recipe

Print

A delectable and healthy homemade bread from scratch. Surely to have your family and friends asking for more! This recipe is packed full of healthy nutrients and vitamins your body needs, all made in your kitchen. This Sourdough Zucchini Bread Recipe yields two loaves of bread. Save this easy to make recipe to have in your kitchen... and NO you don't taste the zucchini!

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Ingredients

• 1/2 cup avocado oil (or olive oil)
• 1 1/2 cups all purpose flour
• 3/4 cup sourdough fresh starter or discard
• 3 eggs
• 2 cups sugar
• 2 cups grated raw zucchini
• 2 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 3 tsp cinnamon
• 1 cup walnuts

Instructions

1. Oil down two loaf pans.
2. Preheat oven to 325.
3. Combine sourdough starter, oil, eggs, sugar, zucchini, and vanilla in large mixing bowl.
4. Stir in flour, baking soda, baking powder, salt and cinnamon SLOWLY.
5. Do not beat ingredients, be gentle and stir slowly.
6. Once all incorporated, stir in walnuts.
7. Pour in batter into prepared loaf pans.
8. Bake at 325 for 1 1/2 hours or until done.
9. Use toothpick to make sure the bread is done.
10. Let rest in pan until cool.
11. Serve warm or cold! It is delicious either way.

Notes

*if after 1/ 1/2 hours bread is not done, place in oven for 5-10 min. Keeping a check on the bread to make sure it doesn't burn.

*if you don't have avocado oil, you can substitute for olive or vegetable oil. (I try to avoid vegetable oil but it works if that's all you have.)

*do not beat the eggs beforehand, you want to be gentle with the batter.

*you can split this recipe if you only want to make one loaf.

*If you're using a stand mixer for this recipe, use the lowest setting to incorporate all the ingredients at a low speed.

*let loaf cool before removing from loaf pan

check out my recent posts!

• Tallow – What Is That Anyways?
• Spring on the homestead – 2024
• My flower farm journey (part 2)
• Baby chicks, my first time experience
• My flower farm journey

*as an amazon associate I earn from qualifying purchases at no extra cost to you*